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Weekday dinner inspiration: Chicken (or Turkey) Noodle Soup and more

Special edition: Soup

Mon | Meatless meal

Make White Bean and Fennel Soup to kick off our week of Stir Crazy soups. To make the soup, saute 1 diced onion and 1 small sliced fennel bulb in oil until tender. Add 5 cups vegetable broth, 1 (14-ounce) can each drained cannellini beans and diced tomatoes, 1 teaspoon dried thyme, pepper to taste and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until fennel is tender. Discard bay leaf. Add 3 cups spinach and cook until wilted. Serve with thick slices of country bread.

Tues | Baking party

Turn to Page 4E and pick out some cookie recipe for tonight's baking party. Bakers can't live on sugar alone so how about picking up a few quarts of Greek Avgolemono Soup and serving it with toasted pita and hummus? Go light, because you know there will be cookies and milk later.

Wed | Rotisserie chicken

For this simple Chicken (or Turkey) Noodle Soup (recipe below), you could actually use leftover turkey from Thanksgiving. That is if you haven't already eaten every last shred on a piled-high turkey sandwich. Keep the calorie count low by serving the soup with saltine crackers and some fresh fruit.

Thurs | A hearty bowl

Tonight, you'll need some energy to shop. Serve quick-cooking Sausage, Spinach and Lentil Soup and then grab your wallet. The mall awaits. To make the soup, bring 6 cups of your choice of broth to a boil. Add 10 ounces lentils, 1 cup diced carrots and 2 minced garlic cloves. Simmer for about 30 minutes or until lentils are soft. Add 1 pound sliced cooked kielbasa and fresh chopped spinach.

Fri | Warm the heart

Asian Dumpling Soup can be meatless by using vegetable broth and frozen dumplings. Puree 2 cloves of garlic with a 2-inch piece of peeled ginger and fry in oil with 1 bunch of sliced scallions. Add 3 cups each broth and water, 1 tablespoon each soy sauce and sherry and a pinch of sugar. Bring to a boil and add frozen dumplings, julienned carrots and snow peas. Bake frozen egg rolls to go with.

Janet K. Keeler can be reached at or (727) 893-8586. Follow @roadeats on Twitter.


Chicken (or Turkey) Noodle Soup

4 ½ cups chicken broth

1 cup chopped onion (1 large)

1 cup sliced carrots (2 medium)

1 cup sliced celery (2 stalks)

1 teaspoon dried basil, crushed

1 teaspoon dried oregano, crushed

¼ teaspoon ground black pepper

1 bay leaf

1 ½ cups dried medium egg noodles

2 cups chopped cooked chicken or turkey

Grated Parmesan (optional)

Ribbons of fresh basil (optional)

In a 3-quart saucepan, combine broth, onion, carrot, celery, basil, oregano, pepper and bay leaf. Bring to a boil, then reduce heat. Simmer, covered, for 5 minutes.

Stir in noodles. Return to a boil, then reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Remove and discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Top with Parmesan cheese and/or fresh basil if you'd like.

Variation for Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and 1 (9-ounce) package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms with the tortellini.

Serves 4.

Nutritional information per serving: 241 calories, 7g fat, 1,190mg sodium, 20g carbohydrates, 3g fiber, 24g protein.

Source: Better Homes and Gardens

Weekday dinner inspiration: Chicken (or Turkey) Noodle Soup and more 12/02/13 [Last modified: Monday, December 2, 2013 7:22pm]
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